Cheryl's Macaroni And Cheese
|Elbow macaroni||8 Ounce|
|Dry elbow macaroni||8 Ounce, cooked|
|Shredded sharp cheddar cheese||3⁄4 Pound, divided (4 Cups)|
|Evaporated milk||13 Ounce (Can)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Chopped onion||To Taste|
1) In a greased slow cooker, combine together all the ingredients, except for the 1 cup cheese. All over the top, sprinkle the cup of cheese.
2) Cover the cooked. On low heat, cook for 3 to 4 hours. Till the mixture has finished cooking, do not stir or remove the lid.
3) Serve hot.